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Latest comment: 13 years ago1 comment1 person in discussion
Starting with on-hand 'anhydrous ethanol' one could make any beverage alcoholic at whatever content one desired; making bartenders more like chemists than simple barkeeps that merely retain & dispense pre-established products made self-contained of whole preparations which end in an alcohol yielding final selection of wears. Furthermore other 'drinking alcohols' could be similarly infused directly to ones drink, such as the possibility discussed about '2-methyl-2-butanol' and its potential as the active alcoholic portion to drinks making for them a taste other than what inevitably tends from with ethanol. Molecular mixology may become a metamixology re-defining what makes the main constituent even a 'drinking alcohol'. A variable condition from go. Nagelfar (talk) 08:54, 20 March 2011 (UTC)Reply
Latest comment: 13 years ago1 comment1 person in discussion
The article mentions using a device called a "sous-vide," but that term does not describe a device, but rather a method of cooking. The device described by the article is a vacuum sealer. I have updated it to correct this error. JoshPell (talk) 02:46, 24 March 2011 (UTC)Reply
